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Sous Vide and Cook-Chill Processing for the Food Industry

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ISBN-10: 0751404330

ISBN-13: 9780751404333

Edition: 1998

Authors: Sue Ghazala

List price: $249.99
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Description:

The emerging sous vide and cook-chill techniques are becoming increasingly important in the food industry. The contributors discuss the advantages and disadvantages of using these techniques and possible future implications for the industry.
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Book details

List price: $249.99
Copyright year: 1998
Publisher: Springer
Publication date: 8/31/1998
Binding: Hardcover
Pages: 342
Size: 6.50" wide x 9.75" long x 1.00" tall
Weight: 1.782
Language: English